Making ice sounds simple, but what do restaurants and other food service institutions do to make a large amount of ice ? In 1920 and 1930’s that an ice maker was available for the average public. So how does the ice machine actually work? Any ice machine needs three basic things for the ice making process: a refrigeration system, a water supply for the ice production and ice trays or molds.
ICE MAKING PROCESS
Then the refrigerant circles through a set of pipes and coils causing it expand and condense. This process cools the ice molds and slowly freezes the water. Todays technology allows to produce crystal clear ice by constantly pumping the water into the ice trays and push out micro water bubbles and minerals out. Low freezing temperature makes this process possible. Once the ice mold or ice tray is full, ice is forced out of the tray into the ice bin or ice storage container. After the ice has been released out of the ice mold or ice tray, the process repeats again.
INFO
Today, commercial ice making equipment, ice makers, ice machines, ice cubbers, flake machines, nugget machines and ice dispensers currently make up about 11% of all commercial refrigeration market. Their main purpose is to make a large amount of crystal clear ice. To produce 100 pounds of crystal clear ice you will need around twelve gallons of water.
ENERGY EFFICIENCY
ENERGY STAR qualified air cooled commercial ice machines are on average 15% more energy efficient and 10% more water efficient than models without unqualified.
The ice maker energy efficiency is enforced by the Energy Star. ENERGY STAR is a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy helping us all save money and protect the environment through energy efficient products and practices.
